Puerco Perdigado Con Chile Rojo Braised Pork with Red Chile Sau
Tender, slow-braised pork meets the deep, smoky flavors of guajillo and ancho chiles in this traditional Puerco Perdigado con Chile Rojo. This rich and hearty dish highlights perfectly seared cubes of boneless pork shoulder, simmered low and slow in a robust red chile sauce infused with garlic, cumin, oregano, and a touch of apple cider vinegar for balance. The sauce, made from rehydrated dried chiles and tomatoes, offers a velvety texture and a complex flavor that elevates every bite. Perfect for a cozy meal, it's ideal when served with fluffy rice, creamy beans, or warm tortillas to soak up every drop of the luscious chile sauce. Easy to customize and perfect for sharing, this dish is a must-try for fans of Mexican cuisine.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder (cut into 2-inch cubes)
- 6 pieces Dried guajillo chiles
- 4 pieces Dried ancho chiles
- 4 cups Chicken or pork stock
- 1 large White onion (peeled and quartered)
- 6 cloves Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Mexican oregano
- 2 medium Tomatoes (chopped)
- 2 tablespoons Apple cider vinegar
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
Instructions
Remove the stems and seeds from both the guajillo and ancho chiles. Heat a dry skillet over medium heat and toast the chiles for 1-2 minutes on each side until they become fragrant but do not burn. Place the toasted chiles in a bowl and cover with warm water. Soak for 15 minutes, then drain.
In a blender, combine the rehydrated chiles, quartered onion, garlic cloves, chopped tomatoes, cumin, oregano, apple cider vinegar, and 2 cups of chicken or pork stock. Blend until smooth. If needed, strain the sauce through a fine sieve to remove any solids for a smoother texture.
Season the pork shoulder cubes with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork and set aside.
In the same pot, pour in the blended chile sauce. Cook over medium heat, stirring frequently, for 5-7 minutes to deepen the flavor and reduce slightly.
Return the seared pork to the pot, and pour in the remaining 2 cups of chicken or pork stock. Stir to combine, ensuring the pork is fully submerged in the sauce.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Taste and adjust seasonings with additional salt, if necessary. Serve hot with rice, beans, or warm tortillas on the side.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
